John Myers
Mushroom and Leek Tart with Mustard Quark
The perfect mushroom and leek tart with mustard quark recipe with a picture and simple step-by-step instructions.
- Dough:
- 150 g Flour
- 100 g Ground hazelnuts
- 125 g Soft butter
- 1 Egg yolk
- Covering:
- 200 g Mushrooms
- 2 Shallots
- 2 Poles Leek
- Thyme
- 200 g Cream
- 4 Eggs
- 80 g Grated cheese
- Quark:
- 1 bunch Chives
- 150 g Quark
- Mustard to taste
- Grapeseed oil
- Mix the flour and nuts in a bowl. Add the butter, egg yolk, a little sugar, salt and 3 tablespoons of water. Knead the ingredients well. Wrap in foil and let rest in the refrigerator for 1 hour. Then roll out on a floured surface in a tart shape.
- Finely dice the mushrooms and onions. Pluck the thyme from the leaves. Heat 2 tablespoons clarified butter in a pan and sauté the mushrooms, add onions and thyme and sauté. Season with salt and pepper.
- Halve the leek lengthways and cut into approx. 2cm pieces. Briefly blanch in boiling salted water and drain in a sieve.
- Place the rolled out dough in a tart pan and bake in the preheated oven at 160 degrees for about 10 minutes. pre-bake. Take out of the oven and let cool down for 10 minutes. Spread the mushrooms and leeks in the pan.
- Whisk the cream with the eggs and season well with salt, pepper and nutmeg. Pour over the vegetables, sprinkle with cheese and bake in the oven for another 25 minutes. to bake.
- Cut the chives into rolls and stir with the quark. Stir in mustard according to taste and season with salt. Stir in the oil so that the quark becomes thicker.
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